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Chef Mario Batali Shows How to Make Linguine with Clams

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By Paul
· Updated recently · — min read · Leave a comment

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Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.

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Chef Mario Batali Shows How to Make Linguine with Clams

Starring: Mario Batali
Video Rating: 4 / 5

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16 responses to “Chef Mario Batali Shows How to Make Linguine with Clams”

  1. Antony Yam

    Btw, mario batali is such an underrated chef. He deserves all those
    praising that jamie oliver and gordon ramsay deserve.

    Reply
  2. Antony Yam

    the pasta that left on the plate annoys me.

    Reply
  3. bhlynd

    This is one of my all-time favorite dishes. One very important thing for
    those of you who’ve never made clams (And about which he does not mention)
    is the fact that if you overcook clams, they turn into rubber bands. I
    never make it the way he makes it here- in terms of the clams. I steam the
    clams and remove them immediately when they open. I cook the pasta in the
    clam juices the last 20% of the cooking time. Then, I add them all together
    again at the end. If you remove the clams, one by one, as they open, you
    will have delicious clams with the perfect texture. 

    Reply
  4. irving ekaputra

    “Al dante means something too soft and not delicious, because Dante has
    been dead for 500 years.” LOL

    Reply
  5. deepfield23

    great chef, great dish, great upload.

    Reply
  6. Nathan Davis

    i cant get my hands on san marzano tomätods. is that a big problem? or will
    any work?

    Reply
  7. Paul Kitas

    Uhm,… one of your calms did not open

    Reply
  8. Tricia Rago

    How to Make Linguine with Clams
    A traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
    http://www.kitchennyc.biz

    https://www.youtube.com/watch?v=o_5iCzDseb8

    Reply
  9. joy novack

    Mmmm it looks yummy

    Reply
  10. Sally Atwater

    The written recipe mentions adding a cup of dry white wine but in this
    preparation above he does not mention or use wine. 

    Reply
  11. Kitchen NYC – Commercial Kitchen For Rent

    How to Make Linguine with Clams
    A traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
    http://www.kitchennyc.biz

    Reply
  12. stndrds79

    Also I would have added the garlic to a cold pan and raise the temperature
    to infuse the oil better 

    Reply
  13. Zachary Bass

    Just cooked this tonight. Best pasta I’ve ever had. The after taste is
    amazing,I served six people and all said they loved it. Be careful with the
    red pepper. I probably wouldn’t add the additional amounts at the end. Do
    it. It’s worth it. 

    Reply
  14. stndrds79

    That’s real safe, just drop the pasta like so in boiling water. I’m
    surprised he didn’t get burned

    Reply
  15. Nona Bertoldi

    Heh Tah! he added White Wine! 

    Reply
  16. Heh Tah

    what is it that he picked up at 1.15 to pour into the pan? bottle of what?

    Reply

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